Recipe: Camp Oven Lasagne
Layered with rich meat sauce and mountains of cheese, it is no surprise Lasagne is one of the most beloved foods in the world.
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1kg beef mince
- 2 x 400g Italian diced tomatoes
- ½ cup red wine
- ¼ cup tomato paste
- 100g mushrooms, finely chopped
- 250g fresh lasagne sheets (*Dried pasta sheets optional)
- 750g grated mozzarella
- 100g parmesan
- Parsley for garnish
- If you are cooking over a fire, get your coals ready.
- Line camp oven with al foil or use a tin foil tray to prevent the bottom layer sticking.
- Heat oil in a cast iron skillet over medium heat. Add onion and garlic and cook until the onion softens. Add the mince and cook until golden brown. Add the mushrooms, tomato, wine and tomato paste, and bring to the boil. Move to cooler coals and simmer uncovered, stirring occasionally until sauce thickens.
- Use the first pasta sheet to create the base of the lasagne.
- Layer 1/4 of the beef filling and 1/3 cup cheese. Repeat three to four more times depending on filling thickness. For the final layer, use a pasta sheet, 1 cup of mozzarella cheese to cover top. Taste and season with salt & pepper.
- Create a bed in the coals to set your camp oven on (roughly 8-10 beads). Cover the oven with the lid and place coals on top (roughly 15-20). Bake for 20 minutes or until cheese is browned. *Cook for longer if using dried pasta sheets.
- Cut the lasagne into wedges and enjoy! *Tasty tip: Serve with garlic bread.